PREVIEW
... chef.
The most troubling part besides coaching the chefs was meal planning. It was okay for the café menu to be unchanging for the most part. It was important to have a seasonal menu, but the café required a regular menu or customers might complain that “I came here just to eat this but it wasn’t on the menu.”
The royal kitchen was a completely different story. As long as you were cooking for the royal family, you could not possibly give them the same food every day. It was easie ...
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